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Related Experiment Videos

[Quinic acid lactone in coffee].

J Hucke, H G Maier

    Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
    |June 1, 1985
    PubMed
    Summary
    This summary is machine-generated.

    Quinic acid and quinide are found in roasted coffee, with quinide forming during roasting and increasing with roasting loss. Coffee processing and brewing methods significantly impact their final concentrations.

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    Area of Science:

    • Food Chemistry
    • Analytical Chemistry

    Context:

    • Quinic acid and its lactone, quinide, are key compounds in coffee.
    • Their presence and formation are influenced by coffee processing.

    Purpose:

    • To quantify quinic acid and quinide in various coffee products.
    • To investigate the formation and degradation of quinide during coffee processing and brewing.

    Summary:

    • Capillary gas chromatography was used to determine quinic acid and quinide levels.
    • Quinide is not detected in green coffee but forms during roasting, increasing with roasting loss up to 22%.
    • Steaming, decaffeination, and high extraction yields alter concentrations, while quinide hydrolyzes in brewed coffee.

    Impact:

    • Provides quantitative data on quinic acid and quinide in commercial coffee and extracts.

    Related Experiment Videos

  • Highlights the role of roasting degree and processing on quinide content.
  • Offers insights into the stability of quinide during coffee brewing and storage.